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1
In a saucepan, heat olive oil and add onions, cooking until translucent.
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2
Add red pepper, fennel, basil, oregano, garlic, tomato sauce and Splenda, stirring well.
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3
Simmer sauce over low heat, covered, for about 30 minutes.
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4
Preheat oven to 350u00b0F.
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5
In a small bowl, mix egg together with ricotta cheese and parmesan until smooth; set aside.
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6
Slice eggplant, zucchini and mushrooms.
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7
Spread approx 1/3 of the sauce mixture evenly into the bottom of a large rectangular casserole dish or lasagna pan.
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8
Add eggplant slices in an even layer.
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9
Top eggplant with the ricotta cheese mixture.
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10
Sprinkle with sliced mushrooms, then add another third of the sauce.
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11
Sprinkle with 8 ounces of the mozzarella cheese.
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12
Layer the sliced zucchini evenly over the cheese.
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13
Pat mixture down.
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14
Add the remaining sauce, the remaining 8 ounces mozzarella, and the remaining 1/4 cup parmesan cheese.
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15
Pat mixture down again.
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16
Cover pan with foil and bake at 350u00b0F for 50 minutes.
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17
Remove foil from pan and bake for 30-40 minutes more, or until cheese is golden and vegetables are tender.
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18
Allow to sit undisturbed for 20 minutes before slicing and serving.
